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Chicken

Chicken & Broccoli Stir Fry

This juicy chicken and broccoli stir-fry features tender-crisp broccoli coated in a velvety sauce flavored with hoisin—a flavorful sauce made from fermented soybean paste that strikes the perfect balance between sweet and tangy. Try this easy stir-fry with chicken tenders, boneless, skinless chicken thighs, or even pork tenderloin for a different twist.

Prep Time:

10 mins

Cook Time:

10 mins

Total Time:

20 mins

Servings:

4

Ingredients

  • 2 (8-ounce) boneless, skinless chicken breasts, cut into 1-inch cubes
  • 1/8 teaspoon ground black pepper
  • 1/8 teaspoon salt
  • 2 tablespoons neutral oil, such as canola or avocado, divided
  • 8 cups broccoli florets
  • 1/4 cup water plus 1 tablespoon, divided
  • 3/4 cup unsalted chicken broth
  • 2 1/2 tablespoons hoisin sauce
  • 1 1/2 tablespoons lower-sodium soy sauce
  • 1 tablespoon toasted sesame oil
  • 1 1/2 teaspoons grated fresh ginger
  • 1 1/2 teaspoons grated garlic
  • 1 1/2 teaspoons seasoned rice vinegar
  • 1/4 teaspoon ground white pepper
  • 1 tablespoon cornstarch
  • 1/4 cup sliced scallions
  • 1 teaspoon white sesame seeds

Directions

  1. Evenly season chicken with black pepper and salt. Heat 1 tablespoon canola oil in a large nonstick skillet or wok over medium heat. Add the chicken; cook, stirring occasionally, until lightly browned and a thermometer inserted in the thickest parts 165°F, 7 to 8 minutes. Transfer to a plate. Do not wipe the pan clean.
  2. Return the pan to medium heat. Add broccoli and the remaining 1 tablespoon canola oil; stir until the florets are fully coated. Add 1/4 cup water; cover, and cook, undisturbed, until the broccoli is bright green and tender-crisp, about 2 minutes.
  3. Whisk broth, hoisin, soy sauce, sesame oil, ginger, garlic, vinegar and white pepper together in a small bowl until fully combined. Pour the mixture over the broccoli; continue cooking over medium heat, stirring occasionally, until the mixture reduces by one-quarter, about 3 minutes.
  4. Whisk cornstarch and the remaining 1 tablespoon water together in a small bowl. Add to the pan; cook, stirring constantly, until the sauce has slightly thickened and coats the back of a spoon, about 1 minute.
  5. Reduce heat to low. Add the chicken; cook, stirring, until evenly coated and heated through, about 3 minutes. Sprinkle with scallions and sesame seeds.